Mathematical modelling of hot air drying of sweet potato slices

Summary The effect of air dry bulb temperature, air relative humidity, air velocity and sample thickness on the thin‐layer air drying of sweet potato slices was investigated. The drying rate curves consisted of two approximately linear falling rate periods and contained no constant rate period. Several mathematical models were fitted to the drying rates of sweet potato slices under a range of drying conditions. It was found that the modified Page equation best described the thin‐layer air drying of sweet potato slices down to a moisture content of 10% dry basis. Correlations were also determined for the slope and intercept of the modified Page equation in terms of the experimental variables.